Stotties

Serves: 2 – 4

Makes: 4

Time: 112 minutes

These are savoury baps traditionally baked in Newcastle upon Tyne. They are very good with ham and pease pudding but work well as burger baps or with other savoury fillings.

Ingredients

450g strong white flour
150ml water
100ml milk
40g butter
2 tsp dried yeast
1½ tsp salt
½ tsp sugar

Method

Warm the water (30 seconds in an 850W microwave), add the sugar and stir to dissolve. Then add the yeast and stir.
Time: 2 minutes.
Place the flour and salt in a bowl. Cut the butter into small cubes and add to the flour and then rub in until no lumps of butter remain and the flour resembles breadcrumbs.
Time: 10 minutes.
Check the yeast mixture has a good frothy head then pour it into a well in the flour and stir to combine. Warm the milk then add it too and bring the whole thing together as a dough. Turn out and knead for 5 to 10 minutes until smooth and elastic. Place in a lightly-greased warmed bowl, cover and leave to rest for about an hour.
Time: 70 minutes.
Pre-heat the oven to 180°C fan. Knock all the air out of the dough and knead lightly for a minute or two. Divide into 4 equal portions and form them into bap shapes. Roll them out to 10-15cm diameter - they will be quite thin but this is OK. Prick them all over with a fork and then use your finger to make a hole in the centre of each the whole way through. Place on a baking sheet and brush the tops with water. Bake in the over for 14 minutes, turning halfway through. If a skewer comes out clean they are done.
Time: 30 minutes.

You can opt to make 1 big stottie instead of 4 individual ones using this same recipe.

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